RED HOT BISCUITS
If you are tired of garlic bread or dinner rolls with you meal, then try these tasty little biscuits. A little on the spicy side, but really good. Had this with our steak dinner last night. Found this cut out of a magazine in my Mom's recipe book, but could not tell which one. Really easy to make.
Provided by Nimz_
Categories Breads
Time 22m
Yield 10-12 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Combine Bisquick, Red Pepper and 1/2 tsp Garlic Powder.
- With a fork, stir in milk and cheese until mixture forms a soft dough.
- Drop dough by 1/4 cupful onto greased cookie sheet.
- Combine butter and remaining Garlic Powder.
- Bursh on dough tops.
- Bake 10-12 minutes or until golden brown.
Nutrition Facts : Calories 233.1, Fat 12.4, SaturatedFat 5.8, Cholesterol 22.1, Sodium 458.8, Carbohydrate 23.8, Fiber 0.8, Sugar 4.2, Protein 6.5
MARTHA WHITE "HOT RIZE" BISCUITS
[DRAFT]
Provided by Food Network
Time 31m
Yield 14 Biscuits
Number Of Ingredients 5
Steps:
- HEAT oven to 450°F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. KNEAD dough on lightly floured surface just until smooth. Roll out dough to ½-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet. BAKE 10 to 12 minutes or until golden brown. Serve warm. VARIATIONS: OLD-FASHIONED BUTTERMILK BISCUITS: Substitute ¾ cup plus 2 tablespoons buttermilk for milk; add ¼ teaspoon baking soda to flour, if desired.
HOT STRAWBERRY BISCUITS
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the rosemary and lemon zest, and mix until combined. Quickly blend in the shortening until the mixture resembles coarse meal. Make a well in the center and stir in the buttermilk and strawberries until just blended. Do not over mix.
- Turn the dough out onto a well-floured board and knead gently 2 to 3 times. Pat the dough into a circle about 1/2-inch thick. Using a 3 inch round cookie cutter, cut out biscuits and place on a baking sheet.
- Bake until golden, about 20 minutes. Transfer biscuits to a rack to cool.
- In a bowl, combine the melted butter, sugar, and lemon juice and zest. Brush glaze over warm biscuits.
HOT CHICKEN BISCUITS WITH MAMA'S WHITE GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 2h20m
Yield 8 to 12 servings
Number Of Ingredients 32
Steps:
- For the chicken: Whisk together the eggs, buttermilk and hot sauce in a shallow casserole dish.
- In a second shallow casserole dish, combine the flour, cornstarch, salt and pepper.
- Place the chicken cutlets into the flour mixture, coating evenly on each side and shaking off the excess. Then place the chicken into the egg wash, coating the pieces on both sides. Dredge the chicken a second time in flour and egg. (If you like, you can dredge a third time; the breading will be thicker with every coating.)
- Heat the shortening in a large cast-iron skillet over medium heat. Fry the breaded chicken until golden brown, about 2 minutes; flip and continue cooking until golden brown and cooked through, another 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
- For the gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk until smooth. Cook until the mixture begins to turn golden brown, 3 to 5 minutes. Whisk in the milk and cook until thick and smooth, another 3 to 5 minutes. Season with salt and pepper.
- For the hot sauce: In a small bowl, mix together the melted butter, cayenne, paprika, brown sugar, salt, pepper and garlic powder.
- To serve: Brush the chicken with the warm hot sauce. Place chicken pieces onto the bottom halves of the biscuits and top with white gravy and pickle slices. Cover with the biscuit tops and serve immediately.
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
- In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
- Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
- Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
- Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.
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